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Mini Carrots and Dill
      06/18/06 02:31 PM
Sand

Reged: 12/13/04
Posts: 4488
Loc: West Orange, NJ (IBS-D)

I love cooked carrots, but Joe isn't crazy about them. However, he loves dill, so this recipe gets him to eat the carrots.

Modified from 365: No Repeats by Rachel Ray, copyright 2005. Her recipe calls for 2 Tablespoons of unsalted butter.

Mini Carrots and Dill

1 18-ounce bag of "baby" carrots
1-1/2 Tablespoons of Smart Balance Light (see Notes)
1/4 cup fresh dill (a generous handful), chopped
Salt and freshly ground pepper to taste

Fill a medium skillet with 1-1/2 inches of water and bring up to a simmer.

Add the baby carrots to the boiling water, season with salt, and simmer for 3 to 4 minutes, or until tender.

Drain the carrots, then return them to the skillet and place back over the heat.

Add Smart Balance Light, dill, salt, and pepper and stir the carrots until the butter has melted.

Notes:

Smart Balance Light has only 45 calories per Tablespoon, so using 1-1/2 Tablespoons adds 68 calories to this recipe. The CFF calculation then becomes:

210 calories from the carrots
68 calories from Smart Balance Light
278 calories for the whole recipe; 24% of CFF

If you use a butter substitute that has more calories per Tablespoon, reduce the amount you use.

Enjoy!

--------------------
[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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* Mini Carrots and Dill
Sand
06/18/06 02:31 PM

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